Banana Split Cake Dessert

9 HONEY MAID Honey Grahams, crushed (about 1-1/2 cups)
1cup sugar, divided
1/3cup butter, melted
2pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1can (20 oz.) crushed pineapple in juice, drained
6 bananas, divided
2pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
2cups cold milk
2cups thawed COOL WHIP Whipped Topping, divided
1cup chopped PLANTERS Pecans (optional)

MIX crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch pan. Freeze 10 min. Freezing is important. The crust must be very hard in order to spread the cream cheese layer on.

BEAT cream cheese and remaining sugar with mixer until well blended. Spread carefully over crust; top with pineapple. Slice 4 bananas; arrange over pineapple.

BEAT pudding mixes and milk with whisk 2 min. until well blended. Stir in 1 cup COOL WHIP; spread over banana layer in pan. Top with remaining COOL WHIP. Refrigerate 5 hours. Slice remaining 2 bananas just before serving; arrange over dessert. Top with nuts.